Easy Dutch Oven Bread Recipe Video with Einkorn Flour (2024)

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

4.65 from 14 ratings

sponge

• 1 1/4 tsp active dry yeast
• 1 1/2 cups water, 75–80 degrees (room temperature)
• 1 cup all-purpose einkorn flour, 4.5 oz

bread

• 1 tsp active dry yeast
• 1 Tbsp sugar
• 4 cups all-purpose einkorn flour, 18 oz
• 2 tsp salt
• cornmeal, for dusting

sponge

• The sponge is simply a bit of the dough ingredients that are allowed to ferment for a period of time before the final dough is made. Why bother? The extra fermentation time adds a more complex flavor and we are all about flavor! Secondly, the fermentation allows the structure of the dough to relax and grow bigger. The result is lighter and tastier bread.

• In a small bowl, combine yeast and water then whisk to thoroughly dissolve the yeast. Add flour then stir to form a thin batter. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.

• Cover bowl with plastic wrap then let sit for 1 hour at room temperature.

• Place in refrigerator for at least 8–12 hours but no longer than 24 hours before making the bread.

bread

• Remove sponge then let it warm to room temperature. Add remaining yeast and sugar then let it sit for 5–7 minutes until the sponge starts to bubble.

• In a large bowl, add salt to the flour and whisk to fully combine. Add sponge to the flour mixture. Adding salt directly to the sponge will kill the yeast. Stir until the dough begins to come together—and be patient! It may take longer than you expect to absorb the liquid. The dough should always feel a little tacky. Resist the urge to over-flour.

• Flour your hands then knead the dough for about 2 minutes until you have a smooth texture. Einkorn doesn’t have the same gluten ratio as modern wheat and tends not to fight back, so very little kneading is necessary.

• Let dough rest for 10 minutes.

• Form dough into the desired shape (ball or oval) then transfer to a cookie sheet coated with cornmeal. Cover with a large glass bowl then a towel to keep the light out and allow dough to rise for approximately 40 minutes. Check early to make sure it is not over-proofing. The warmer your kitchen, the more quickly it will proof. You’ll know the dough is ready when a few holes start to form on the top. Better to under-proof than over-proof.

• While the dough proofs, preheat oven to 425 degrees. Place a large Dutch oven and its lid in the oven to preheat.

• Using a very sharp knife or razor blade, make three slashes in the bread to allow for expansion during baking.

• Remove Dutch oven from the oven then slide the bread into it. Return Dutch oven to the hot oven (lid on) and bake for 20 minutes then remove the lid and bake 13–15 minutes more. The bread will sound hollow when tapped and be at an internal temperature of 200 degrees.

• Invert the bread onto a rack to cool.

Author: Cheryl Najafi

Course: side dishes